Chef De Cuisine (Healthcare)

Who Are We?

Culinesse, from Latin culina (of the kitchen) and esse (essential nature), is a forward thinking boutique dining service company that elevates retirement community living by centering on highly personalized resident and guest experiences. We are designed for senior living communities who seek to develop their own individual identities while having access to our team’s expertise, support and resources. Helping clients nurture their brands is our passion because when they thrive, everyone thrives. Transparency in pricing, sourcing, communications, preparation methods and ingredients is the backbone of the Culinesse brand. All that we do is done with purpose and honesty. Culinesse understands the importance of nourishing the whole person and respecting the sacredness of the environment. Life-enhancing and authentic food connects us.

Job Description

The Healthcare Chef de Cuisine will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include breakfast, lunch, dinner, and special/catered events. The general responsibilities of the position include, but are not limited to, those listed below (under “Tasks”). These responsibilities may differ depending on business necessities and community requirements. This position reports to the Executive Chef.

This is a highly collaborative position that requires the ability to balance multiple tasks at one time, prioritize, work with diverse constituencies, and address competing priorities in a fast-paced environment.

TASKS

• Lead culinary in the absence of the Executive Chef;
• Assure proper sanitation practices are followed by cleaning and sanitizing workstations and equipment;
• Must follow all Culinesse, client and regulatory and safety rules and procedures and attend trainings (sanitation, allergy trainings, etc.) as needed;
• Assure smooth kitchen operation by coordinating with related food and beverage departments;
• Maintain accurate records of all food ingredients used;
• Support the Executive Chef in creating new menus and see to their proper development and implementation;
• Supervise other cooks, on a one-to-one basis, instructing and guiding them in their jobs;
• Direct supervision of day-to-day operation of all kitchen functions in the absence of the Executive Chef;
• Ensure preparation, plating and presentation standards are maintained;
• Support the Executive Chef in orienting employees to the department and providing training on job responsibilities;
• Support with and attend daily shift meetings and weekly in-service meetings;
• Support in providing all recipes for production sheets;
• Support with providing kitchen staff with daily production sheets that have recipes attached;
• Review BEO’s weekly and assign prep and other duties on the production sheets;
• Prioritize and assign work and conduct performance reviews;
• Recommend and implement procedural or production changes;
• Prepare food and serve residents & guests;
• Always provides the highest quality of service to residents & guests;
• Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use;
• Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment;
• Reports all accidents and injuries in a timely manner;
• Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques;
• Support with selecting recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets;
• Support with entering Menu Cycles, Special Menus, Recipes, and Production information into MealSuite or other production programs in use;
• Support with teaching and training all staff members production system and production program as needed for their respective role;
• Advanced knife skills required;
• Uses production software to enter pre-and post-production data;
• Support with weekly inventory and enter inventory into the production;
• Perform other duties and responsibilities as assigned by the Executive Chef or Director of Dining.